Mango Mousse Cake

1. Weigh about 400 g frozen mango chunks and let them thaw completely in a sieve over a bowl.
2. Discard any excess liquid so the purée doesn’t become watery.
3. Transfer the thawed mango to a blender or use an immersion blender.
4. Blend until completely smooth.
5. Press the purée through a fine-mesh sieve to remove fibers and achieve a silky texture.
6. Weigh out 320 g smooth mango purée for the recipe.
7. Pre-heat the oven to 180 °C and grease a 18 cm round cake pan.
8. With the help of an electric hand mixer whip together room temperature butter and powder sugar until pale and fluffy then whip the egg in by adding only a small amount at a time.
9. Add in vanilla
10. Sift in flour and salt then fold in with a Rubber spatula just until combined
11. Pour the cake batter into the prepared baking tin and smooth the top.
12. Bake the sponge for 10-15 min or until the side of the sponge starts to come off the side of the baking pan
13. Allow the sponge to cool completely on Cooling rack before assembling.

Continue with the mango mousse:

1. Soak gelatin sheets in cold water while heating the mango puree and sugar until simmering
2. Squeeze excess water from the gelatin sheets and stir them into the mixture mango puree
3. When the mango gelatin mixture is not yet hot, whisk in yogurt until fully incorporated using a Hand whisk. Let the mixture come to room temperature
4. Whip cold heavy cream until early soft peaks, then fold into the mango mixture
5. Assembling the cake
6. Assemble the Mousse cake ring (adjustable in size) and set it to 18cm / 7 inches. For a neat looking, smooth side surface use Acetate cake collar
7. Make the reduced mango puree by cooking a small amount of mango puree with sugar for a few minutes until slightly thickens
8. Start to build up the cake from bottom to top. Place sponge into the mousse ring, then pipe or pour the mango mousse on top
9. Move the reduced mango puree into a Piping bag, make a very small hole on the piping bag and pipe small dots all around the cake. For the marble effect, grab a toothpick and gently swirl the mango pure into the mango mousse
10. Chill the cake in the fridge for a minimum of 6 hours to set
11. Decoration
12. Once cake fully sets refrigerated, open the mousse ring and proceed with decoration
13. For the cream cheese frosting whip mascarpone, cream cheese, and powdered sugar for a minute until fluffy
14. Decorate the cake with the cream cheese frosting, fresh mango slices, and mint
15. Store in fridge